Butternut Squash Puree With Orange, Ginger, And Honey

Recipe Ingredients

		Nonstick vegetable oil spray - as needed
5 lbs	2270g / 80oz	Butternut squash - (abt 2 very large) - each lengthwise
		Halved, and then seeded
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
2 tablespoons	30ml	Frozen orange juice concentrate - thawed
2 tablespoons	30ml	Honey
2 tablespoons	30ml	Minced peeled fresh ginger
1 teaspoon	5ml	Grated orange peel
1 teaspoon	5ml	Grated lemon peel
3/4 teaspoon	3.8ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground allspice - (scant)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 375 degrees. Spray large baking sheet with nonstick spray. Place squash, cut-side down, on prepared sheet. Bake until squash are very tender when pierced with fork, about 50 minutes. Cool slightly. Scoop out pulp from squash and place in processor. Using on/off turns, puree pulp until smooth. Transfer squash puree to bowl.

Combine butter, orange juice concentrate, honey, ginger, and orange peel in heavy small saucepan. Boil until mixture is reduced to 1/3 cup, about 3 minutes. Stir mixture into squash puree. Mix in lemon peel, cinnamon, and allspice. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring often, or cover with plastic wrap and microwave on high until heated through, about 5 minutes.) Transfer to bowl and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, November 2002

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